Koper Sladki muškat

Grape harvest: hand-picked at the end of September, part of the grapes are overripe

Winemaking: 24- to 48-hour maceration is performed on grapes to extract as much aromatic potential from the skin of the berries as possible. Then follows the process of fermentation in stainless steel vats at a temperature of 13 to 18°C. When the alcohol content of approximately 10% vol. is reached, the fermentation is stopped in order to preserve enough natural sugar for which the wine is so famous.

Colour: The wine has an intensive yellow colour which expresses its nobleness.